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Topic: First Parmesan - opened! (Read 1604 times)

My first Parmesan is finally ready (actually opened it a few weeks ago)!

Used a sharp lipase in this 2 lb make, and let it age 7 months as directed in Mary Karlin's recipe. I oiled it at 3 months, though I will do so much earlier (like at 1 month) next time. Small wheels like this dry out substantially, I have discovered.

Glad I used the sharp lipase for extra "flavor" I prefer. I also made 2 other small wheels to experiment with no lipase and mild, so I will soon see how they compare. I will probably bag them and age out til Christmas at this point. Is it okay to bag an oiled parm??

Had to use the food processor to grate this one because it was just too hard for the hand grater...oh well, that's what Ina Garten does so it must be okay.

A cheese to you for such a fine looking parm! You should age 1/2 that wheel out to over a year though, as I think parm really improves with extended aging. Especially as you have more on the way, and it does take awhile to use up a grating cheese. In fact, with two more wheels coming up, you could plan on bagging and forgetting some of each to get them out to 18 months or even 2 years! Anyway, before I start suggesting you just put them in a time vault and instruct your family to open these after five generations, I'll just say wonderful looking result. Well done.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

Thanks Jeff! We eat enough Parm that I will make a little wheel once a month just to keep up with our consumption rate...now that I know they turn out good.

I will bag the other two straight away then, and only open one of them for visiting family at Christmas. The other (with no lipase) I will age out for 18 months. Should get some added flavor, even minus the lipase, by then I hope.